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EFFECT OF ENZYMATIC PRE-TREATMENTS ON MILLING OF PIGEON PEA
ISSN: 2277 - 7601
Publisher: author
EFFECT OF ENZYMATIC PRE-TREATMENTS ON MILLING OF PIGEON PEA
Indexed in
Agriculture and Food Sciences
ARTICLE-FACTOR
1.3
Article Basics Score: 2
Article Transparency Score: 3
Article Operation Score: 2
Article Articles Score: 2
Article Accessibility Score: 2
SUBMIT PAPER ASK QUESTION
International Category Code (ICC):
ICC-0202
Publisher: Kiran Abasaheb More
International Journal Address (IAA):
IAA.ZONE/2277392107601
eISSN
:
2277 - 7601
VALID
ISSN Validator
Abstract
Efforts were made to evaluate the suitability of enzymatic treatment for milling of pigeon pea with different concentrations (35 mg/100 g dm to 55 mg/100 g dm), incubation temperatures (35 to 55OC) and incubation periods (4 to 12 h). The enzyme solution having 2:1:1 proportion of xylanase, pectinase and cellulase enzymes were prepared and applied at the rate of 45 mg/100 g dm of dry pigeon pea grain. The enzyme treated pigeon pea grains should be kept at 45.64 oC incubation temperature for 7.6 h incubation period. The observed values of dehulling efficiency, dal recovery, protein content and cooking time at the suggested conditions of enzyme treatment variables were 96.19 %, 76.60 %, 18.56 % and 23 min, respectively. The enzymatic treatment gave 96.19 % and 77.05 % higher dehulling efficiency and dal recovery as compared to traditionally practiced water soaking treatment. The cooking time was reduced by 3 min. while the protein conten...
